Spiralized sweet potato noodles, purple cabbage, water chestnuts, edamame and tofu combine in this Peanut Sauce Sweet Potato Noodle Tofu Stir Fry — a colorful, nutrient-dense dish inspired by Chinese New Year traditions.
Each year, about one-fifth of the world’s population celebrates the Chinese New Year. Beyond China, countries such as Vietnam, the Philippines and Malaysia observe holidays and festivities around this time. The holiday marks a fresh start and is often celebrated with special foods and traditions meant to bring luck and prosperity.
A few cultural notes you may find interesting:
- In some years, certain zodiac signs are considered less fortunate. People born in those years traditionally wear red, carry jade, or align themselves to auspicious directions to offset bad luck.
- Family expectations around marriage can be intense during New Year gatherings. In some places that pressure has spawned unusual services that offer temporary companions to accompany single relatives to events.
This stir fry blends vibrant vegetables and plant-based protein. Edamame and baked tofu provide protein, while purple cabbage, corn and sweet potato noodles bring color and vitamins. Canned water chestnuts add a crisp texture and pleasant contrast. If you like, you can spiralize other vegetables for extra noodles and variety.
Xīnnián kuàilè — Happy New Year!
Peanut Sauce Sweet Potato Noodle Tofu Stir Fry
Total Time: 50 minutes | Yield: 4
Description
Spiralized sweet potato noodles tossed with purple cabbage, edamame, corn, water chestnuts and baked tofu, finished with a creamy ginger-peanut sauce. This recipe is colorful, satisfying and naturally vegan, making it ideal for festive dinners or a nutritious weeknight meal.
Ingredients
- For the tofu:
- 10 oz extra-firm tofu, diced
- 1 tablespoon vegetable oil
- 2 tsp chili powder
- ½ tsp salt
- For the vegetables:
- 1 tbsp vegetable oil
- ¼ medium red cabbage, thinly sliced (about 5 cups)
- 4 garlic cloves, minced
- ⅛ tsp salt
- 1 large sweet potato, spiralized (about 4 cups)
- 1 cup frozen shelled edamame, thawed
- 1 cup frozen organic corn kernels, thawed
- 1 (8 oz) can sliced water chestnuts, drained
- 3 tbsp soy sauce
- 1 (1.5-inch) piece fresh ginger, grated
- Peanut Sauce:
- ⅔ cup orange juice
- ⅔ cup all-natural peanut butter
- ¼ cup lemon juice
- 3 tbsp grated ginger
- 2 tbsp tamari (or soy sauce)
- 2 tbsp rice vinegar
- 2 tbsp maple syrup (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Place the diced tofu in a bowl. Add 1 tablespoon oil, chili powder and ½ teaspoon salt; toss to coat. Bake for 15 minutes, then turn off the oven and let the tofu sit inside for 10 minutes to finish cooking gently.
- In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add the garlic, sliced cabbage and ⅛ teaspoon salt. Cook 4–5 minutes, stirring frequently, until the cabbage starts to soften.
- Add the spiralized sweet potato noodles and toss to combine. Stir in the edamame, corn, water chestnuts, soy sauce and grated ginger; cook another 3–4 minutes until the noodles are tender-crisp and heated through.
- To make the peanut sauce, combine the orange juice, peanut butter, lemon juice, grated ginger, tamari, rice vinegar and maple syrup (if using) in a blender or bowl. Blend or whisk until smooth.
- Transfer the vegetables to a serving bowl, pour the peanut sauce over them and toss to coat evenly. Top with the baked tofu and serve immediately.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Entree
- Cuisine: Kosher / Vegan
